Amaro is an Italian digestif made with herbs and roots, including the gentian root that gives it its classic bitter flavor. Amaro has been around for centuries but has recently been enjoying a renaissance, with more varieties being made locally and appearing behind bars. In this dish, the bitter, slightly sour flavor of amaro adds complexity to an otherwise classic cream sauce. There are many types of amaro to choose from, but here, I used Ramazzotti, which features rhubarb, oranges, herbs and spices.

IN GOOD SHAPE. You know shrimp are cooked through when they form a C shape; if the shrimp curl up into an O shape, they’re overcooked.

Shrimp in Amaro-Cream Sauce

Serves |4 |

2 Tbsp unsalted butter

1 Tbsp extra virgin olive oil

2 shallots, minced

4 large garlic cloves

½ cup orange juice

½ cup amaro

1 cup heavy cream

2 lbs 16-20 count shrimp, peeled and deveined

1 tsp orange zest

½ tsp kosher salt

½ tsp freshly ground black pepper

1 tsp roughly chopped parsley

1 lb cooked linguine or spaghetti

| Preparation | In a large skillet with a lid over medium heat, melt butter and add olive oil.

GET HANDS-ON! Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., Aug. 21, at the Des Peres, Missouri, location to make the dishes on this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP nourish.schnucks.com/web-ext/cooking-school or call 314.909.1704.

MAKE THE MEAL:

Mixed Green and Almond Salad

Provolone Asparagus

Shrimp in Amaro-Cream Sauce

Orange-Ricotta Cake

LEARN MORE: In this class, you’ll learn how to properly prepare shrimp without overcooking it. You’ll also make a light and citrusy orange-ricotta cake perfect for summer.